We just spied an elegant cacio e pepe version
of our beloved Rose’s Pasta Cheese pie. We clipped this recipe from a magazin
e in the early 1980s from a favourite restaurant at the time, 4th Street Rose. It was our city’s first California casual resto, with then-mind-blowing fusion and healthy California cuisine. And it was the hottest spot in the city for years.
This rich, savoury pie was legend. Great for brunch, for lunch or for a summer night’s dinner. Paired with a green, puckery salad and a gorgeous glass of wine, it makes a great meal. Better if you are hearing Culture Club or The Police in the background!
We like to think the recipe was inspired by Alice Waters at Chez Panisse or some wonderful California hot spot, as the creator of this recipe made frequent reconnaissance trips there.
It’s tempting to add something more to this dish: thyme, other veggies, trendier cheese, caramelized onions. But just try it on its own and savour its simplicity. Best served barely warmed/room temperature.
(This was our contribution to the awesome 2nd annual Pieathalon (thanks Yinzerella from Dinner is Served 1972 and the talented yesterdaysmenus.com)
Meet our beloved vintage gold Bennington Potters of Vermont covered casserole two quart dish (sadly loop handled lid busted in childhood). Check it here!
It’s the perfect vessel for our stacked taco/enchilada-type number, layering tortillas with beef, beans, cheese and garnished with diced fresh tomato, chopped lettuce, cilantro, avocado and Greek yogurt.
It’s a hot mess, to be sure. Very hard to take a pretty picture but rest assured, it is a winner. We’ve switched up the filling variations and have found refried beans are great but makes it very floppy.
Fun pie-like slices served with a Mexican caesar salad topped with a dusting of parmesan:
For a meatless version of this stacked marvel, we have our beloved portobello and asiago number. Martha Stewart also has a meatless version with 2 cups of black beans simmered in a 1 1/2 cups of beer, with sauteed onions jalapenos and corn, layered with scallions and cheddar.
By building the cake in a spring form pan, you can blast it for 20 minutes at 400 degrees.